Hi everyone and welcome to our culinary corner, the EZ Gluten® Test Kitchen where we create gluten free versions of everyday meals, drinks, and other treats you can safely savor. Join us on our journey of pure imagination exploring delightful and whimsical treats you can make in your kitchen! Our latest recipe whisks you away into a fantastical realm where indulgence frolics together with dietary needs! You’re in for a whimsical surprise. Introducing the Gluten-Free Raspberry Madness Ice Cream—a dessert that not only dances upon your taste buds but also respects your dietary choices with a playful wink. It twirls the natural sweetness of ripe raspberries with a playful tartness, creating a taste that’s energetic and invigorating. Each bite is a show of raspberry splendor, tickling the taste buds and leaving a lingering sweetness that’s as delightful as a midsummer daydream. Enjoy it on its own in a bowl, on a cone, or get cheeky and add your favorite toppings.
This recipe requires no cooking – simply blend, mix, and freeze! No need to heat the stove up or worry about over cooking eggs to make custard!
We hope you will give it a try and let us know what you think, we would love to see your gluten-free creations! Feel free to leave a comment or post a picture. Questions about this or other recipes, email us at ezglutentestkitchen@elisa-tek.com.
Raspberry Madness Ice Cream
Prep: 10 min Cook: 20 Freeze 4 hours to overnight
Makes 12 Servings
Ingredients
- 2 pints fresh raspberries
- 1 cup half-and-half
- 2 cup heavy whipping cream
- 1 cup granulated sugar
- 1 teaspoon GF real vanilla extract
- 4 ounces GF semisweet chocolate, roughly chopped (optional)
Equipment
- Large bowl
- Mixing Spoon
- Blender
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
- Containers/Loaf Pan(s) for ice cream
- Plastic wrap
Directions
Be sure to thoroughly wash and dry your berries if using fresh before starting.
Place raspberries in a blender; cover and pulse until chopped. Transfer to a large bowl; stir in sugar until dissolved. Stir in the remaining ingredients until blended.
Next pour the mixture into cylinder of ice cream freezer; freeze according to the manufacturer’s directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.
Alternatively, you can pour the mixture into a chilled 9×5 inch loaf pan, wrap with plastic wrap, and freeze.
Notes
You can use fresh or frozen raspberries, whatever is most accessible for you. If using frozen berries allow them to at least partially thaw to help prevent your blender from overworking.
Be sure to use heavy whipping cream and not regular whipping cream. Heavy whipping cream has a higher fat percentage which gives you a much creamier and smooth ice cream.
EZGluten® Test Kitchen
ezglutentestkitchen@elisa-tek.com
ezgluten.com/testkitchen